Description
This vibrant pesto salmon recipe features tender salmon fillets coated in a fresh, homemade basil pesto and baked to perfection. The dish combines rich omega-3 fatty acids from the salmon with the bright, aromatic flavors of basil, garlic, pine nuts, and parmesan, making it a healthy yet indulgent meal perfect for any occasion.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Pesto
- 2 cups packed fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, lightly toasted
- 2 garlic cloves, peeled
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup extra virgin olive oil
Instructions
- Prepare the Pesto: In a food processor, combine the packed fresh basil leaves, grated Parmesan cheese, lightly toasted pine nuts, garlic cloves, salt, and black pepper. Pulse several times until the ingredients are finely chopped and aromatic.
- Blend Until Smooth: While the processor is running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture turns into a vibrant green paste with a rich, smooth texture.
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare the Salmon Fillets: Place the salmon fillets skin-side down in a baking dish. Drizzle each fillet with olive oil, then season with salt and freshly ground black pepper to taste.
- Coat with Pesto: Generously spread the prepared basil pesto over the top of each salmon fillet, ensuring an even coating to maximize flavor.
- Bake to Perfection: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Notes
- To toast pine nuts, heat them lightly in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- Adjust the amount of garlic and salt in the pesto according to your taste preferences.
- You may use skin-on or skinless salmon fillets depending on preference; skin-on helps keep the fish moist during baking.
- If desired, serve with a squeeze of fresh lemon juice to add brightness.
- Leftover pesto can be refrigerated in an airtight container for up to 3 days.
